2 Reviews

This is a super salad!! I love the tangy, spicy, flavorful ingredients!!! I roasted 3 small poblanos and used thawed frozen corn. I had never used this boiling method on onions before, it created a sweet onion without the strong taste and aftertaste. The sweetness balanced out the other flavors perfectly!! I served this salad with Mexican Prune-Chipotle Pork and it paired wonderfully with that Mexican dish!! I will definitely make this again, thanks for posting!!!

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Chef*Lee January 23, 2009

I made this salad for Fall 2007 PAC and boy am I glad I did. I really liked the combination of flavors and it was a very fresh tasting salad. I used rice vinegar because that is what I had on hand and I only used 2 medium sized pablanos and just a dash of cayenne. (I had never actually roasted peppers before, that is one of the reasons I chose this one. It was easy.) I took this to a potluck with friends. Everyone loved it and there were requests for the recipe. This will definitely go in the cookbook for next summer when the corn is fresh again. Thanks for the recipe.

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~*Sue*~Chef October 07, 2007
Corn and Fire-Roasted Poblano Salad With Cilantro